Episode 11 Celebrity MasterChef

16 celebrities are battling it out to win the coveted MasterChef crown.

I guess it's all about winning. I hope it doesn't cause any bloodshed.

These celebrities have already reached the top of their profession.

But can they cut it in the kitchen?

It's a bit like the Roman arena.

They judge you. Judgement is hard.

I'm going to get a vision from God and walk into that kitchen

and actually win. Ha-ha!

Cooking doesn't get tougher than this.

These four celebrities are taking on the challenge to become

the next MasterChef champion.

But, at the end of this week,

only the best cooks will go through to the semifinals.

I feel nervous. This is like an opening night.

I feel... You know, the butterflies in your stomach.

I'm feeling slightly apprehensive.

I feel like I'm in one of the dreams where you can't feel your hands.

Imagine David and Goliath, with a hint of Delia.

That just could be my journey.

I'm really passionate about food.

I want to give it my best shot.

Of course I want to win. I absolutely want to win.

Reputations mean nothing when you walk into a MasterChef kitchen.

It's about whether you can cook.

Today, our celebrities will face three challenges,

designed to assess their culinary skills.

We've got four celebrities who are eager to show us what they can do.

But, can they truly cook? Do they have that something special?

Let's see what they're made of.

This is the skills test, it's the first time we see our celebrities,

and we need to find out what talent they've got.

They have ten minutes to cook us an escalope of pork,

which is then breaded and pan-fried.

Oil in the pan.

Now we take that piece of pork between two bits of plastic

so it doesn't stick to anything.

And then gently go around and around and around in a circle.

And now we have this piece of pork all bashed up, perfect.

They're not going to know how to do this.

Next we're going to make the breading. Egg and milk mix together. Flour. And breadcrumbs.

Take our piece of escalope,

and pat it gently, first into our flour.

And then dip it into our egg.

And then let the excess egg come off, so it's not too thick.

Then a couple of times in here.

And really press down those breadcrumbs around the outside.

The flour and the breadcrumb, the order of that may confuse them.

So now, to test our oil.

If the oil is not hot enough, the oil will soak into the breadcrumbs

and you end up with a greasy escalope.

If it goes in there and it's too hot, it will burn on the outside

and it won't cook on the inside.

Yum.

A couple of minutes now, and that's all it will need.

The edge is now starting to turn brown.

This is tough, because they can't see the meat,

so it's not easy to tell when it's cooked.

If the oil's the right temperature, the breadcrumbs will tell you

the meat's cooked because it's a lovely, thin piece of meat.

And we are done.

Mm.

Come on, let's get the first one in.

First up is interior designer turned TV presenter Colin McAllister,

who used to bake cakes for friends at school.

It's a mixture of joy and terror.

I want to get in there, roll my sleeves up and get my hands dirty.

Colin, we would like you, please, to make an escalope of pork.

Coat it with breadcrumbs. And pan-fry it within ten minutes.

-Within ten minutes.

-OK, let's go.

I feel very much like the dishwasher in our kitchen.

Maybe it's time to hang up my rubber gloves and shine.

We really only want one escalope of pork, Colin.

And if you don't know what an escalope is?

Think about a piece of meat which is bashed up quite thin.

Ah! I know.

I've never done this before.

You've had three minutes, Colin. Seven left.

Oh, God.

You've got five minutes left.

Does it matter that it's shaped like a boxing glove?

No.

You've got just under two minutes now.

Only two minutes. OK.

I'm worried about how cooked that is.

I don't have any time.

Done?

Done.

Colin. A shaky start for you.

Yes, indeed.

-Mixing up the terminology of escalope with medallion.

-It's a problem with food.

I think it puts people off. Too many names for too many things.

Your heat was too high.

OK.

And you don't have enough oil in your pan.

You have bubbly bits where the breadcrumb is not cooked.

Burnt bits here.

That burnt flavour means the whole thing is quite acrid.

The pork is cooked through, which is surprising.

It's not the best start, Colin.

What pleases me is that you didn't completely lose your nerve.

Big mistake, you recovered it,

and, as a true showman, the show went on.

I feel that this has almost been like our first date.

And we're not kissing yet.

Colin, thanks very much.

As first dates go, I've had better.

As soon as I walked in the door, it was like someone had wiped my brain.

Maybe if I'd gone in too high, been too fabulous,

it would be difficult to follow. You should always think positively.

Sharon Maugham has been an actress for over 40 years.

But the only time she's been seen in the kitchen

was in a series of iconic instant coffee ads from the '80s.

I feel terrified of cooking in front of John and Gregg.

If I hadn't seen them leaning over,

looking judgementally across at the person who's cooked it

and go, "Mm," or "No", that's why I feel nervous,

because I've seen it on the telly and I know what they can do.

Sharon, this is your first test.

You have just ten minutes. Let's go.

What's worrying you?

I don't know. I don't know what to do with the milk. Never mind.

Just doing it my way.

Sure.

Four minutes gone. Six minutes left.

-I should have made it thinner.

-You should have made it thinner. OK. I tend to agree with you.

Ugh.

SHE GIGGLES

OK.

It's a really thick piece of pork.

Which means that you are likely to burn the breadcrumbs on the outside

before you cook the meat through in the middle.

The meat's cooked. It's not crispy on top and lacks a bit of seasoning.

-Yeah.

-I am encouraged by you.

I'm encouraged by you.

No, I am, I think you're OK.

There's nothing wrong with your cooking

that a deep breath and a count to ten wouldn't cure.

Sharon, you completed the task under the time.

Probably not with the finesse,

but under the pressure of MasterChef we've got something on a plate.

Brave attempt, thank you very much.

Thank you.

I was nervous, I was actually shocked at how nervous I was.

It wasn't an expert job, but I would have fed it to my children

and I would have made them eat it!

Former estate agent Justin Ryan's passion for cooking

came from seeing his mum throw lavish dinner parties.

I hope to challenge myself now.

I'd like to think I could be as good as a professional chef.

And the one thing I'm scared of is failure.

Escalope of pork, pan-fried, ten minutes.

I think I'm fairly flamboyant in the kitchen.

I really enjoy the theatre of cookery.

I just want to build my confidence level to such a point

that I can turn what is quite a good show into a showstopper.

You've got six minutes left.

I have to be completely frank, I'm not entirely sure

if I'm tackling this in the right way or not.

Gentlemen, it's a work in progress.

You've got two minutes, my friend.

-Two minutes left?

-Yeah.

You're kidding!

30 seconds left.

OK.

This is the Scottish way, have I mentioned that?

Breaded escalope of... pork.

I don't know where to start. I watched in amazement

as you seemed to make bowls of gruel, and bowls of porridge.

The meat's tougher than it should be because it's not bashed thin.

There's no crisp on the outside, which should be the breadcrumbs.

-But actually it's cooked through.

-OK.

-It's cooked through.

I have never seen anybody try to make crumb batter before.

It should be lovely and tender inside,

it should be crispy on the outside. It's not.

We expected something, we didn't quite get it.

I have never ever seen anything like it in my life.

How could I have got it so wrong?

I basically made plasticine with added breadcrumbs, and tried to

cover that poor piece of pork and hope for the best.

Hey-ho.

Finally, it's former Supergrass drummer Danny Goffey,

who took domestic science at school,

and is the main cook in his household of four kids.

Cooking in MasterChef is on a par with playing on Top Of The Pops.

It's the same amount of nerves you get before.

I should be able to handle it really well, so...in theory.

Danny, this is your first task, and you have ten minutes to do it in.

OK.

Maybe it's just flattened. I've never done this before.

Bash us out a tune, Danny!

In the last couple of weeks, I've been trying to practise my cooking.

The kids have all put on a lot of weight.

And my missus has too, which she's not too happy about.

Good.

-Last 30 seconds.

-OK.

All right.

What do you reckon?

This is breadcrumbs.

Those breadcrumbs, in a cold pan with oil,

will soak up the oil like a sponge.

So one side, we've got soggy breadcrumbs,

-the other side, dried breadcrumbs which are starting to burn.

-Uh-huh.

I don't know if it's cooked inside.

-You want me to try it?

-No. It's my job, Danny.

Ooh. Ooh!

Just enough heat, Danny.

There you go.

There is crunch to some of the breadcrumb, not all of it.

The meat is lovely and tender inside.

It's not bad.

That's all right.

Thank you very much.

I have to say I was fairly happy with how it went.

It was just kind of blind cooking really.

I wasn't quite sure how to put the ingredients together.

But overall I think I just got away with it.

I thought today was going to be an easy task for all four.

And what it ended up was disastrous for three of them.

I'm concerned about raising the bar for the next task.

But, maybe I'll be proved wrong.

The next test is very, very different.

Yes. It's going to be a lot harder.

With their first challenge behind them,

the celebrities wait to find out what the next test will be.

The second skills assessment,

if it was decorating, it would be fine.

Cooking?

I need to forget the failure,

and go in there with a smile on my face

and get ready for the first success.

I'm going to try and relax a little bit more.

Think of some nice little fluffy clouds or something,

that's my plan.

Today's basic recipe is a hamburger and fried crispy onions.

A good burger is a lovely thing.

And loads of people do it badly.

This is all about their organisation.

The first thing I'm going to do is to cut a load of parsley.

With that parsley, I'm going to have one egg yolk.

One decent big spoonful of tomato ketchup.

And then a couple of spoonfuls of oyster sauce.

That oyster sauce, that's your seasoning, that's your salt.

Mix the burger in two parts.

Use half the meat first.

-And then you mix that back into the other half?

-Correct.

If you overwork the mince, and you spend too long mixing it together,

the meat itself becomes like processed meat, like pate.

It shouldn't be like that, it should have texture to it. You can see.

The next thing I do is turn the whole thing into a ball.

Take the round ball and gently ease that down

so that you've now got the thickness of the patty you want.

If the pan is too hot, what you'll end up with

is a burger which is really charred on the outside,

-and raw in the middle.

-This is a careful balancing act,

to cook it through, to keep it slightly pink, also to keep it moist.

Yep.

We said we're going to serve that with some crispy onion rings.

Shred the red onion really fine.

They are then dipped into milk.

I'm coating them with flour and cornflour to make them crispy on the outside.

Mix the whole lot so they've got a decent coating around the outside.

And then drop them in.

You take your bread roll.

You don't have to toast it.

Drop it into your pan next to your burgers and just warm them up.

Of course, a burger in my life

is nothing without a good piece of cheese on it.

Now the assembling.

Cheese just starting to melt.

And then of course you need to hold your burger together.

So put a stick in it.

The onion rings have been cooking for three minutes, not very long at all.

Crispy onions. On the side.

There you have it. A burger, and onion rings.

Right, burger time. Let's get them in.

You now have a taste of how hard the competition is.

Unfortunately, Sharon's had to leave us, she's not feeling well.

But we have you three.

This is the basic recipe test.

We've now tested your skills, we want to test your overall cooking ability.

We want to see how good you really are.

Today, the basic recipe is a beef burger,

and crispy fried onions.

And you have just 35 minutes to cook it in.

35 minutes, let's cook.

Without a doubt, my passion for cookery comes from my mother,

who is just the most amazing cook.

So I want to make a really good go of this.

And I'd really like my mum to be proud.

-What sort of food did you grow up with, Justin?

-I grew up with

brilliant cuts of meat, really good joints.

My mum cooks a lot with vegetables, so I learned from her.

As a kid, I should have paid more attention to my mum,

then, as an adult, I might be more capable.

How much do you need to do well today?

I'd really like to do well today because, in the earlier tests,

I feel I did really, really badly.

I completely lost my composure.

I totally forgot what I was doing.

How much cooking have you really done?

I don't do nearly as much cooking as I would like to.

What I want to learn is more.

I want you boys to oversee, hopefully,

a process where I climb Kilimanjaro without falling off from the top.

Justin, good luck.

Good chaps!

You have had ten minutes. You've got 25 minutes left.

I can follow a recipe, but there's no personal input at all.

I really do want to try and explore if there is a side to me

that's a bit more off the wall, a bit freer, and a bit more creative.

Colin, tell me, how many times have you made a burger before?

-Never.

-What do you think you may have that will help you?

Do you know... A winning smile and a bit of enthusiasm.

I just want to know more about cooking, genuinely.

It's a voyage of discovery,

like Lord Of The Rings. Lord Of The Onion Rings, that type of thing.

Have you previously been scared of cooking?

Yes, I think there is a fear factor in there.

It can seem like there's too much information.

It's one thing that puts a lot of people off cooking.

Colin, you and Justin always work together.

Are you all right working on your own?

You know, it's weird, like someone's tied my hands behind my back.

We do, we've lived together for 26 years.

And suddenly we're competing against each other. It's a bit of a first.

But, competition is healthy.

So Justin's held you back and you relish the opportunity to get out on your own?

Absolutely, I'm going to strip off the shackles of coupledom

and emerge a MasterChef on my own!

Come on, let's go.

Last ten minutes.

Being a musician, I suppose my mind tends to wander quite a lot.

I chopped the end of my thumb off two weeks ago, trying to dice an onion.

So it's not a very good start.

Danny, do you think there is an association with cooking,

compiling recipes, in the same way as writing music?

I think food and music go together pretty well, you know.

It's nice to eat food with music playing.

Nice to play music while you're eating? No, that doesn't quite work.

Doesn't work. What would you like from MasterChef?

I'd like to get really far if I could

and just improve my basic skills that I have.

Why do you like cooking?

Erm...I just find it quite relaxing, therapeutic.

I've got quite a few kids running about.

And I can be a bit of a governor

and decide what they're going to eat, and make sure it's healthy, stuff like that.

During your youth, obviously, famous rock star.

During my youth?

Yeah... Sorry. What sort of food did you eat when you were on the road?

Quite a lot of burgers, especially in America.

We went to Gracelands once, and had a good burger there.

Last 60 seconds.

Finishing touches, please.

Time's up. Stop, you have to stop.

You have a little bit of pink running through the middle of it.

I like the texture on the outside, I like some char, some crispness,

and then the meat itself tastes of really lovely fried meat.

It is a bit braised, and it's going a little bit dry.

The onions look lovely and crispy, maybe a bit of seasoning as well.

But, considering your lack of experience,

maybe you've got a natural touch.

Thank you.

It's a little bit scruffy.

Organic.

No, scruffy.

That works.

It's all coming together, isn't it?

I think you had a decent round here, Colin.

Thank you very much.

It was much better than the other round, for sure.

I feel much more positive, rather than scared. And I think that's a good thing.

No one wants to taste fear in food.

Danny, no crispy onions on the side?

No, they're a hidden surprise in the bun.

Danny, I really like your burger.

It's moist, it's well seasoned, a tang of cheese, the crisp lettuce.

You have put some onion rings in there

but, by the time they hit the mayonnaise, they're no longer crisp.

I would have loved to have seen the onion rings on the side.

I saw you cook them. They were crispy. It's a shame they're not there,

because that added texture on the side, it's sort of like a treat.

But it's a really good burger.

I think I did OK, it was just the blinking onion rings,

so I messed that bit up. But I was quite pleased with my overall burger.

Good crispy onion rings on the side.

The sticks running through it. It's a bit like Kerplunk!

Although your burger meat is slightly over, it's a little bit well done,

I don't mind that because it's seasoned really nicely.

And the outside, the char on the outside makes such a difference to the way it tastes.

They're big old onion rings!

Good batter. But because they're so big,

they're struggling to cook through.

Nothing wrong with that, mate. I agree with His Lordship over here.

That's a decent burger.

I feel much happier now,

and to hear such positive feedback from Gregg and John is amazing.

Well done, go and have a break.

You have one last test today. Off you go.

I think I've just become a vegetarian.

Oh, my God. Group hug.

You're now our burger. You're the meat in our burger.

Oh, my word.

Good burgers. Decent crispy onions. All round the room, not a bad effort at all.

We now know that these three can follow a recipe.

Can they actually cope with what's next?

This is the mystery box.

In that box, there are a set of ingredients.

We're going to ask you to create for us one dish in just 50 minutes.

This will test your flair.

Your creativity.

We expect you now to build on your good work and take it up a level.

Reveal your ingredients.

Oh, my God.

The main ingredient in today's mystery box is lamb kidneys.

Huh. OK.

They've also been given shallots,

Roquefort cheese,

potatoes,

bacon,

parsley,

pine nuts,

bread,

spinach,

tomatoes,

Madeira,

rice,

mushrooms,

mustard,

and an orange.

One dish, 50 minutes. Must include the kidney.

Let's cook.

The humble kidney, a wonderful thing when cooked properly.

When cooked badly, it will be raw in the middle and gelatinous and awful.

Or it will be dry and shrivelled up, and grey.

They're going to have to draw on just the knowledge that they've got.

This is going to test them. Really test them.

45 minutes left and you're cooking kidneys already?

I've never cooked them before. I want to get them right and do a test run.

-Oh!

-Yeah.

Justin!

When I'm cooking,

I start with a recipe, and then I kind of lose track of what I'm doing

and I think, maybe this will be nice with stuff.

But, hopefully, those imperfections of a recipe

can be quite interesting and make it a bit different.

But, equally, it can go terribly wrong as well.

What are you going to cook for us?

I'm thrown by the kidneys, so I'm going for a breakfast vibe.

I know that's not too fancy, but given the ingredients,

the mushrooms, tomatoes, kidneys,

it's like a sort of 1950s breakfast.

So you've never handled kidneys before?

I've handled them by pulling them out of pies when I was a kid

because I don't really like kidneys. They were too rubbery.

Ingredients you've not cooked with, how difficult is it?

The hardest thing is deciding what to do, I think.

Your mind goes a bit blank and starts thinking stuff like, Smurfette or something,

and you kind of lose your thread.

Smurfette?

She was only one lady Smurf.

You've probably never seen the Smurfs. She was created by the big grandad one.

-Do you find it hard to concentrate on one task?

-Terribly, yeah.

Can you concentrate, Danny, for this? Seriously.

I can try. It's not one of my strong points, concentration.

Danny is doing breakfast. Breakfast is a difficult thing to do, lots of different ingredients

cooked differently from each other, all coming together at once on a plate.

-Will he be able to do it properly?

-I just hope he's doing enough.

It's still got to look nice, it's still got to show some skill.

20 minutes have gone already. You've got 30 minutes left.

Recipes I find really limiting, because

a recipe is someone else's idea of a good meal.

My taste buds and my vision in my mind are what I think should make a good meal.

-Justin.

-Boys.

-What are cooking for us?

-A beautiful crouton

with kidneys, bacon lardons and mushrooms

in a Madeira and cream sauce, with little dressing around the edge.

Some pine nuts to finish off.

-Your round, this one?

-I really hope it's my round because I do want to be creative.

And I want to think out of the box. I've never cooked with kidneys before, so I'm a little nervous.

You are quite nervous about this.

Is it because you're competitive, or are you concerned about the experience you've got?

It's a combination of all those. But who'd be lying if they said they didn't want to win?

Or at least progress. So I'm giving it my absolute best shot.

-Good luck.

-Thank you very much.

Justin is really impressive. Trying the kidneys first.

Thinking about how the whole thing comes together.

It's nice to see Justin has a plan in his head.

My worry for Justin is he's got far too much going on on the plate.

He's got a sauce, then he's got some mayonnaise. And he's got some nuts. Let's see.

I've never, ever invented a dish from scratch before.

I think it could be a lack of fear because I'm not held down by rules.

Obviously there are rules in the kitchen.

Do you know what they are?

Colin, you have a real serious look upon your face.

Do you know what, I quite like the whole invention idea.

I'm thinking I don't have anything to lose.

If it was something that I had a preconceived idea about how it tasted,

then I might be thinking there's a challenge.

But I've no idea how kidneys taste, so I don't have a fear.

For some weird reason, I've decided just to go on a gut instinct.

My first thought was, if you said to me, you're going to eat kidneys,

I would say, well, you'll need to buy me a drink first.

So I thought, I'll add the alcohol to the kidneys.

And maybe do the kidneys in a Madeira cream sauce thing.

I like the idea of the kidneys and the flavours you've got with them.

Your task now is to decide how you are going to serve those

to make them a plate of food.

Sure, OK, fair enough.

-You've never cooked kidney.

-No.

-How will you know when it's cooked?

-Good question.

I'm going to have to try, obviously.

Your instinct is good.

-Go with it.

-OK, right.

Mm. OK, well, yes.

No?

I love it!

Colin is scared of those kidneys. He doesn't want to eat them.

It frightens him a little bit. And that may show in his finished dish.

If he can actually taste the kidney and enjoy it, he will end up with something delicious.

Pressure's on. Two minutes left.

Last 60 seconds.

Stop, time is well and truly up!

First up, Colin has cooked kidneys in a Madeira, shallot and garlic cream sauce,

with a flat mushroom, served on toast.

That's pretty good. Everyone likes their kidneys different, like their steak.

As long as you get a little bit of pink still in there, I'm happy.

OK.

The kidneys cooked really well.

The toast is a really good idea because it soaks up all that sauce.

The sauce is sweet,

but it needs something else.

It needs a good crack of pepper,

or it needs something sharp to take it from good to great.

Colin, I'm impressed. I'm impressed because you've got soft shallots.

Your kidneys are cooked really well.

That sauce is lovely and thick and clings to every single part of your kidneys.

For me, it's a big spoonful of spicy mustard off being brilliant.

But, considering you had little idea what you were doing at the start,

you'd never cooked kidneys before,

I'm impressed with the deftness of touch.

Look at this face.

A relaxed face. Like, oh, phew. Heavy-sigh-of-relief face.

Actually, I'm really into it. I want to learn more.

I want to soak it all up. Like a sponge.

Designer Justin has made kidneys in a Madeira and bacon cream sauce

on a garlic and paprika crouton,

with a flat mushroom, topped with spinach and pine nuts, and a mustard emulsion.

It's a good-looking, modern plate of food.

Because it looks like that,

I have a really high expectation of what your kidneys are going to be like.

Your kidneys are a little bit overcooked, they're becoming a bit bouncy.

But that sauce, with that rich bit of mushroom,

and the wonderful crispy crouton underneath,

with the spiciness of the mustard dressing on the outside,

is really, really tasty.

Oh, thank you.

The salty bits of bacon, real strength of that kidney,

garlic on the crouton was a lovely idea. And that Madeira sauce is strong.

I really like that. I really like that.

I feel like a massive weight's been lifted off me.

I felt I left myself down chronically in the first test.

I've built it back through, and I feel so proud of that.

Musician Danny has made a breakfast of kidneys, bacon and shallots,

with sauteed potatoes, mushroom, fried egg, spinach

and a tomato topped with Roquefort cheese.

I like the cleanliness of the plate.

You've demonstrated a lot of skill here.

I don't mind my kidneys a bit under.

I like the softness of them being quite pink, and yours are.

Lovely mix of ingredients. I think the whole thing is done very, very well.

I think you've got to season it a bit more.

Actually, Danny, I'm very impressed.

Cheers.

I've got an issue with blue cheese on a breakfast.

Very few things... Like, that's Roquefort, that is strong, strong.

Very few things it could match. Certainly nothing on this plate.

Take away a silly little thing like blue cheese, that's a treat,

that is an absolute treat.

I managed to pull it together.

I just think I need to probably challenge myself a bit more in the next test

to show some higher skill level or imagination.

But overall, I'm pretty pleased.

I think the difference in you three,

at the end of the day to the beginning, is nothing short of miraculous.

Really, really well done.

Great confidence boost.

You'll need that confidence. You'll also need a rest.

Because what comes up next is going to be seriously tough.

Thanks very much. Off you go.

Cheers.

So, Daniel.

You know what? It's been wonderful to know you.

Today, we have tested their basic skills, and their creativity.

They came in here as cookery moths, and they've left here as butterflies.

Justin was in as much of a tizz in the first round as you could possibly get.

When we gave him a recipe, though, he actually managed to make a good burger.

Justin's dish was really elaborate.

But Justin's kidneys were just slightly over.

It was a shame, because everything else was rich and wonderful.

He was most certainly on an upward curve.

I really hope I stay the course.

I want to get better. And, dammit, I want to excel.

Danny didn't do a bad job with that escalope.

Compared with the other guys, he did a really good job.

The burger was great. The crispy onions, he stuffed them in the burger, they went soggy.

I think Danny's idea for breakfast was inspired.

I've no idea what that tomato with the cheese was doing on there,

I'm just going to discard it.

Danny, that is a job well done.

Maybe Danny has the natural touch.

I know it's going to get harder and harder.

But as long as I get to a point where I'm not totally ridiculed by my teenage children.

Colin, the first round, not too good.

Instead of doing a escalope, he did medallions.

The burger needed more seasoning.

He needs to taste his food.

He was scared of those kidneys. But he persevered

and came up with a really good idea for a sauce.

I'm pleased for Colin.

Not only has he got enthusiasm and a winning smile, he's also got a pretty decent instinct.

I'm feeling a bit more confident in the kitchen.

I've learned something as well. And I'm ready for day two.

Sharon went home ill today after the first round, which is a real shame,

because I wonder if she will be able to catch up to these three now.

We're going to throw her in at the deep end. Sharon now either sinks or swims.

The pressure's going to continue to mount up.

And what we do with them next is seriously tough.

I want to see them head on with what comes next.

Tomorrow, the battle continues, in teams.

Shall we do that Lady And The Tramp thing where we...

You get the cheese, you get the cheese.

Colin, are used to being bossed around by Justin?

And the celebrities face their first mass catering challenge.

If you peel potatoes, does someone do it manually?

Yes.

Do they?

Yes.

Whoa! What a monster!

Talk about this for a spatula.

-Is there a quicker way of doing these?

-Yeah. Move your hands.

They just are so out of their depth.

Icing sugar, icing sugar, guys. Just give me a clue.

That is meltdown.

Come on, guys, I need this food on the hotplate now.

Come on!

Mind your backs.

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